shop now for Facebook
You are Shopping By: Home  >Recipes  >Desserts
Pluot Raspberry Crisp Recipe

Pluot Raspberry Crisp Recipe
Product Code: Recipe0105
Unit of Measure:EACH
Our Price: Click to see price


Description 

Pluot Crisp Recipe Recipe

You can make this recipe with other stone fruit and berries as well -- such as nectarines, peaches, plums, raspberries or blackberries. Also works great with apples.

This recipes adapted from Alice Water's cookbook, Chez Panisse Fruit (Harper Collins Publishers, 2002)

Ingredients for filling:
5 ripe Pluots - pitted and cut into 1-inch cubes
1 cup raspberries
1/4 cup superfine sugar
3 tablespoons unbleached all-purpose flour
zest of 1 lemon, chopped fine
1 tablespoon Vin Santo
3 cups crispy topping (see below)

Ingredients for crisp topping:
1-1/4 cup unbleached all-purpose flour
6 tablespoons dark Muscovado sugar, firmly packed
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup ground pecans
12 tablespoons (1-1/2 sticks) unsalted butter - chilled

Directions:
1. Preheat overn to 375-degrees F

2. In a medium-sized mixing bowl, toss together the Pluots, raspberries, sugar and flour. Add the lemon zest and Vin Santo and mix briefly. Transfer to an oven-proof earthenware dish just big enough to hold the fruit slightly mounded at the center.

3. In a mixing bowl, stir together topping dry ingredients (flour, Muscovado sugar, granulated sugar, salt, cinnamon, and pecans). Cut the butter into small pieces and work it into the flour mixture with your fingers or an electric mixer, mixing until topping starts to come together and has a crumbly but not sandy texture.

4. Cover fruit evenly with crisp topping, pressing down lightly to form a crust and leaving no fruit exposed. Put dish on a baking sheet to catch any overflowing juices, or wrap the bottom of the baking dish with aluminum foil, folding the sides up and around the rim to catch drips.

5. Place on the center rack in the oven and bake for 50-60 minutes, rotating the dish once after 30 minutes for even coloring. When the crust is a deep golden brown and the juices have begun to bubble up the sides, remove the crisp from the oven and allow the cool slightly.

Serve warm with bitter almond or vanilla ice cream.

serves 6-8

I N G R E D I E N T S

R E V I E W S

Be the first to submit a review on this product!
Review and Rate this Item

T o p S e l l e r s in Desserts

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Elderflower Angel Food Cake

Elderflower Angel Food Cake
SKU:  recipe-346
Price: $0.00

Add Elderflower Angel Food Cake to Cart

ChefShop Newsletter Signup

Empty

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00 >

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

>

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Elderflower Angel Food Cake

Elderflower Angel Food Cake
SKU:  recipe-346
Price: $0.00 >

Add Elderflower Angel Food Cake to Cart

chefshop.com shipping
Shop Online, Order Toll-Free 800-596-0885, or Fax 206-267-2205
©1999-2014 ChefShop.com® All Rights Reserved.